Vegetables Recipes - Risotto with Peas

Ingredients

• 30 ml/2 tbsp olive oil

• 1 small onion, finely chopped

• 175 g/6 oz/1 1/2 cups shelled peas (fresh or frozen)

• 1 tomato, skinned and chopped

• 450 g/1lb/2 cups arborio or other risotto rice

• 1.2 liters/2 pints/5 cups hot chicken stock

• Salt and freshly ground black pepper

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 100 g/4 oz/1 cup grated Parmesan cheese

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Method:

1. Heat the oil in a flameproof casserole (Dutch oven). Add the onion and fry (sauté) for 2 minutes.

2. Stir in the peas, tomato and rice and stir for 1 minute. Add 250 ml/8fl oz/1 cup of the stock and bring to the boil.

3. Simmer until the stock is absorbed. Continue adding stock, a little at a time, until the rice is just tender and creamy.

4. Season to taste and stir in the butter. Serve straight away with the cheese handed separately.